Penne Pasta with Cannellini Beans and Escarole Recipe

Recipesfull introduces to you: Italian Recipes. (Penne Pasta with Cannellini Beans and Escarole Recipe). This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy!

Brief

Prep 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 8

Yield: 8 servings

Penne Pasta with Cannellini Beans and Escarole Recipe

Ingredients

1 (16 ounce) package dry penne pasta

1 head escarole

chopped

1 (15.5 ounce) can cannellini beans

with liquid

1 (14.5 ounce) can diced tomatoes with garlic and onion

drained

salt and ground black pepper to taste

Parmesan Focaccia Bread

World Cuisine

Directions

Step 1

Bring a large pot of lightly salted water to a boil and cook the penne pasta 8 to 10 minutes or until al dente; drain.

Step 2

In a skillet over medium heat cook and stir the escarole cannellini beans and liquid and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.

Nutritional Information

Penne Pasta with Cannellini Beans and Escarole Recipe

Servings Per Recipe:8

Calories: 310.3

% Daily Value *

Protein: 13.7g 27%

Carbohydrates: 60.1g 19%

Dietary Fiber: 7.5g 30%

Sugars: 3.6g

Fat: 2g 3%

Saturated Fat: 0.3g 2%

Vitamin A Iu: 1696.1IU 34%

Niacin Equivalents: 5.4mg 42%

Vitamin B6: 0.1mg 8%

Vitamin C: 7.8mg 13%

Folate: 228.5mcg 57%

Calcium: 90.9mg 9%

Iron: 4.7mg 26%

Magnesium: 62.5mg 22%

Potassium: 509.2mg 14%

Sodium: 267.5mg 11%

Thiamin: 0.4mg 39%

Calories From Fat: 18

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.